MENU: Tantalizing Contrasts
Day 1
Grilled Chicken Curry Skewers with Peanut Dipping Sauce
Day 2
Chicken and Date Pastilla
Day 3
Grilled Calamari Radish Salad with Lemon Dill Vinaigrette
Weeknight Dessert
Plum Pizza with Ricotta, Apricot Preserves and Peanuts
Meal #1
Grilled Chicken Curry Skewers with Peanut Dipping Sauce
- In a small bowl, combine: lime juice, curry powder, turmeric, ground cumin and olive oil and set aside.
- Cut 6 boneless, skinless chicken breasts into strips across on a diagonal.
- Skewer half of the chicken strips and season all with salt and pepper.
- Brush the skewered chicken with the spice mixture and place all of the chicken on a preheated grill pan and grill until cooked through.
- Meanwhile, in a small saucepan, combine: canned coconut milk, peanut butter, lime juice and brown sugar and cook.
- Once the sauce is finished remove from the heat and allow to cool.
- Remove the skewers from the grill and serve with the sauce. Reserve the chicken without the skewers for the Pastilla.
Meal #2
Chicken and Date Pastilla
- In a large sautepan over medium-high heat, add: olive oil, sliced onions, grated ginger, ground cumin, coriander, cinnamon, salt and pepper and cook.
- In a large bowl, combine: diced reserved chicken, sliced pimento olives, chopped dates and cooked onions and ginger.
- In a medium bowl, whisk together eggs and chicken stock.
- Add the egg mixture to the chicken mixture and set aside.
- Spray the bottom of a pie plate with cooking spray.
- Place 1 sheet phyllo dough in the bottom of the plate, allowing the dough to hang over the sides.
- Spray the phyllo dough with cooking spray and top with another piece. Repeat with 6 more pieces phyllo dough.
- Fill the pie pan with 1/3 of the chicken mixture.
- Fold the over lapping dough over the chicken mixture.
- Spray the surface with cooking spray and top with slivered almonds.
- Place into preheated oven and bake until golden brown.
- Remove from the oven and allow to cool slightly.
- Once cooled, sprinkle with confectioners' sugar and enjoy!
Meal #3
Grilled Calamari Radish Salad with Lemon Dill Vinaigrette
- Season 1 pound cleaned whole calamari with salt and pepper and add to a preheated grill pan. Cook until opaque and cooked through.
- Meanwhile, in a small bowl, whisk together: lemon juice, mustard, and olive oil.
- Add to a medium bowl: thinly sliced radishes, pimentos, and capers.
- Remove the calamari from the grill and slice into 1/4-inch thick rounds.
- Add the calamari pieces to the radish mixture and top with dressing. Enjoy!
Weeknight Dessert
Plum Pizza with Ricotta, Apricot Preserves and Peanuts
- In a small bowl, combine part-skin ricotta cheese and confectioners' sugar. Set aside.
- Brush the 9-inch refrigerated pie crust with warmed apricot preserves.
- Spread the ricotta mixture all over the pie crust, to within 1/4-inch of the edges.
- Top the ricotta with plum slices and toasted peanuts and place into the oven until the crust and nuts are golden brown.
- Sprinkle the pizza with confectioners' sugar and taste. Enjoy!
